Description
This easy rhubarb jam recipe preserves the delightful tartness of rhubarb, perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 package (1.75 oz) fruit pectin
Instructions
- In a large pot, combine the chopped rhubarb, sugar, and water. Stir well and let sit for about 30 minutes to draw out the juices.
- Add lemon juice and vanilla extract to the pot. Heat the mixture over medium heat until the sugar dissolves and the rhubarb softens, about 10 minutes.
- Stir in the fruit pectin and bring the mixture to a rolling boil. Boil for 1-2 minutes, stirring constantly.
- Remove from heat and skim off any foam that forms on the surface.
- Pour the jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean and seal with lids.
- Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly.
- Let the jars cool at room temperature for 24 hours before storing them in the pantry.
Notes
- Make sure to use fresh rhubarb for the best flavor.
- Adjust the sugar according to your taste; you can use less sugar for a tarter jam.
- This jam can be stored in the refrigerator for up to 3 weeks if not processed.
- Prep Time: 15
- Cook Time: 20
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10
- Sodium: 0
- Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
Keywords: easy rhubarb jam recipes, preserving rhubarb, homemade jam, rhubarb preserves, seasonal recipes